本文用GC-MS(气相色谱-质谱联用仪)对鲜瘦猪肉馅在腐败过程中N-亚硝基化合物的生成进行了研究。瘦猪肉馅新鲜时,检出了少量的N-亚硝基二甲胺和N-亚硝基二乙胺。瘦猪肉馅在腐败变质过程中,N-亚硝基二甲胺和N-亚硝基二乙胺的含量不断增加(前者更为明显)。不新鲜的肉类即含有较高的N-亚硝基二甲胺,故在肉类贮存和销售过程中,应尽可能保证其鲜度,在温度高的季节和环境中更应引起重视。 In this paper, GC-MS (GC-MS) was used to study the formation of N-nitroso compounds in fresh lean pork stuffing during the spoilage process. When lean pork fillings are fresh, small amounts of N-nitrosodimethylamine and N-nitrosodiethylamine are detected. The content of N-nitrosodimethylammonium and N-nitrosodiethylamine in lean pork stuffing is increasing (the former is more obvious) in the spoilage process. Not fresh meat that contains higher N-nitroso-dimethylamine, it is in the meat storage and sale process, should ensure its freshness as possible, in the hot season and the environment should pay more attention.